Make Chicken Stock In Just 45 Minutes By Adding Gelatine

The most flavorful, full-bodied chicken stock takes hours to make on the stove -- usually. Here's a shortcut that doesn't compromise on quality: add packets of unflavored gelatine to your stock ingredients and have stock in less than an hour.

In his massive and highly informative new book, The Food Lab, Serious Eats' J. Kenji Lopez-Alt explains that chicken stock gets its body and texture from the chicken's connective tissue. When heated up, the collagen in the connective tissue turns into gelatine, but it's a chemical process that takes hours.